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Boiled Egg Salad
Makan Tengah Hari • Malaysia
How to Make Boiled Egg Salad (Traditional & Healthy Version)
Boiled Egg Salad is a refreshing and nutritious dish, cherished across Malaysia for its versatility and simplicity. Infused with the multicultural essence of Malaysian cuisine, this salad brings together ingredients from Malay, Chinese, and Indian culinary traditions. Local herbs like daun ketumbar (coriander leaves), serai (lemongrass), and cili merah (red chili) give the salad a vibrant flavor, while the addition of eggs offers a protein boost. Traditionally served as a light lunch or side dish, Boiled Egg Salad is a staple during festive gatherings and daily meals alike. In Malaysia, salads are often called 'ulam', and this boiled egg variation is particularly popular for its satisfying yet light profile. The combination of hard-boiled eggs, crisp cucumber, and aromatic herbs delivers a harmony of textures and flavors, complemented by a tangy lime dressing. This dish is perfect for those seeking a wholesome, balanced meal that aligns with health-conscious eating habits. Whether enjoyed at a kopitiam or prepared at home, Boiled Egg Salad is a testament to Malaysia’s commitment to fresh, local ingredients and vibrant multicultural flavors.
Bahan-bahan(untuk 1 medium bowl per person)
- 4 Eggs (hard-boiled)
- 1 cup Cucumber (timun, sliced thinly)
- 1/2 cup Red onion (bawang merah, thinly sliced)
- 1/4 cup Daun ketumbar (coriander leaves, chopped)
- 1 stalk Serai (lemongrass, finely minced)
- 1 Cili merah (red chili, deseeded and sliced)
- 2 tbsp Lime juice (jus limau nipis)
- 1 tbsp Olive oil (minyak zaitun)
- 1/4 tsp Salt (garam)
- 1/4 tsp Black pepper (lada hitam)
- 1 Pandan leaf (optional, for aroma) - pilihan
Arahan
- 1
Place eggs in a saucepan with water and pandan leaf (optional). Bring to a boil, then simmer for 10 minutes until hard-boiled.
10 minutes
Adding pandan leaf enhances aroma and local character.
- 2
Cool eggs under running water. Peel and cut each egg into quarters.
5 minutes
Let eggs cool thoroughly for easier peeling.
- 3
Prepare vegetables: slice cucumber, red onion, and chili. Chop coriander leaves and mince lemongrass.
5 minutes
Use a mandoline for uniform slices.
- 4
In a large bowl, combine cucumber, onion, chili, coriander, and lemongrass.
2 minutes
Mix gently to avoid bruising herbs.
Kenapa hidangan ini sihat
This Malaysian Boiled Egg Salad combines lean protein, fresh vegetables, and healthy fats for a balanced meal. It’s low in saturated fat and free from refined carbs, making it ideal for calorie-conscious eaters. The inclusion of fiber-rich cucumber and antioxidant-packed herbs supports digestion and metabolic health. Choosing olive oil as the dressing base ensures good fat intake without excess calories, making this salad a smart lunch option.
Boiled Egg Salad offers a high-protein, low-calorie meal rich in essential nutrients. Eggs provide complete protein, B vitamins, and minerals like selenium and choline. Fresh vegetables add fiber, antioxidants, and vitamin C, while lemongrass and coriander support digestive health. Olive oil delivers heart-healthy fats, and lime juice enhances vitamin C intake. This dish is naturally gluten-free and suitable for vegetarian diets, supporting muscle maintenance, immunity, and overall wellness.
Petua
- 💡Tip 1: Use fresh, organic eggs for best flavor and nutrition.
- 💡Tip 2: Add a pandan leaf during boiling for authentic aroma.
- 💡Tip 3: Chill salad before serving to enhance flavors and texture.
Penyimpanan & hidangan
Store leftover salad in an airtight container in the refrigerator for up to 24 hours. Best consumed fresh, as eggs and herbs lose texture after prolonged storage.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 150.0 kcal |
